the black rubber gasket on my pressure canner lid is sticky and gross, can i just clean it with bleach or something?

Diagnosis

The stickiness you are experiencing with the Presto 01755 gasket is caused by a process called polymer degradation. The gasket is made of a specialized food-grade elastomer designed to withstand high heat and pressure. Over time, the rubber absorbs aerosolized fats, oils from canning produce, and minerals from hard water. When these substances bake into the material during the high-heat sterilization process, they create a tacky, resinous film that attracts dust and debris. This is not just a surface-level dirt issue; the oils have chemically bonded with the surface of the rubber. If the gasket feels "melted" or tacky even after a basic wash, it indicates that the surface tension of the elastomer has been compromised. You can confirm this by rubbing a clean white paper towel over the gasket; if it leaves a brownish, oily residue or if the towel "drags" rather than glides, the gasket is saturated with organic compounds that require more than a simple rinse to remove. Avoid using bleach. Bleach is an oxidizing agent that can dry out the elastomer, leading to micro-cracks (crazing) in the seal. These cracks create leak points that can cause the pressure regulator to flutter or, worse, lead to a complete seal failure during a high-pressure canning cycle.

How to Fix It

To restore the gasket and ensure a safe, airtight seal for your 16-quart canner, follow this deep-cleaning protocol:

1. Carefully pry the gasket out of the lid groove using a blunt plastic tool or your fingers. Do not use a metal screwdriver, as scratches in the aluminum lid groove can cause permanent leaks.
2. Fill a basin with warm water and a concentrated grease-cutting dish soap (such as Dawn Platinum). Submerge the gasket and let it soak for 30 minutes to loosen the baked-on oils.
3. Scrub the gasket using a soft-bristled nylon brush or a clean cloth. Focus on the inner lip that makes contact with the pot rim, as this is where the most residue accumulates.
4. Prepare a degreasing soak: Mix one part white distilled vinegar with three parts warm water. Submerge the gasket for 20 minutes. The acetic acid in the vinegar breaks down the alkaline mineral deposits and remaining grease.
5. Rinse the gasket under cool running water until all soap and vinegar scents are gone.
6. Dry the gasket completely with a lint-free towel. Do not apply any oils, lotions, or petroleum jelly to the gasket, as these will degrade the rubber and cause it to fail.
7. Inspect the aluminum groove in the lid for debris. Wipe it clean with a damp cloth before pressing the gasket firmly back into place, ensuring there are no twists or overlaps in the rubber.

If That Didn't Work

• Baking Soda Paste: If the stickiness persists, create a thick paste using two parts baking soda and one part water. Apply the paste to the tacky areas of the gasket and let it sit for an hour. The mild abrasive nature of the soda lifts stubborn residues without scarring the rubber.
• Isopropyl Alcohol Wipe: For localized "sticky spots," dampen a cotton ball with 70% isopropyl alcohol and wipe the surface quickly. This strips away stubborn resins. Be careful not to soak the gasket in alcohol, as it can cause the rubber to harden and lose its elasticity.
• Full Replacement: If the gasket remains tacky or feels brittle after these steps, the polymer has reached the end of its life cycle. Replace the seal with a genuine Presto replacement gasket. A degraded gasket will not maintain the 10-15 PSI required for safe botulism prevention in low-acid canning.
• Groove Degreasing: Sometimes the stickiness is actually coming from the aluminum lid groove rather than the gasket itself. Use a Q-tip dipped in white vinegar to scrub the entire circumference of the lid's sealing channel to remove old, gummy residues.

Heads Up

• Annual Replacement: Gaskets are wear-and-tear items. Even if they look fine, the rubber loses its "memory" over time. Replace your gasket every 1-2 years to ensure a perfect seal.
• Avoid Abrasives: Never use steel wool or scouring pads on the gasket or the rim of the canner. Any scratch in the aluminum rim can cause a steam leak that prevents the canner from reaching the required pressure.
• Storage Tip: When storing the canner between seasons, do not leave the lid tightly locked. This puts constant compression on the gasket, which can lead to permanent flattening (set) and eventual leaking.
• Visual Inspection: Before every single use, run your finger along the gasket to check for cracks, pits, or "flat spots" that could compromise the seal.